The Ultimate Ondeh Ondeh Recipe!
Who can resist Ondeh Ondeh? This Southeast Asian sweet treat has everything we love about dessert in this region – coconut, gula melaka, and it’s oh-so-soft and chewy! Today, we’ve got the ultimate Ondeh Ondeh recipe for you. This recipe is contributed by passionate homecook Hedy over at Share Food. Unlike original recipes which uses food colouring and glutinous rice flour and tapioca flour, home cook Hedy uses purple sweet potato to achieve natural colouring and gives the ondeh ondeh’s skin a firmer structure that makes the wrapping of gula melaka much easier! Hedy is a certified pastry chef and she believes that cooking is a life skill that everyone should have. You can check out her Instagram account #Chefanista where she shares her heirloom recipes! Read the full story here. But in the meantime, let’s make Ondeh Ondeh! Can't get enough of Ondeh Ondeh? Try our hugely popular Ondeh Ondeh Cookies recipe!


To Make The Rice Ball
  1.60 kg purple sweet potato, de-skinned and cut into small cubes
  480 g glutinous rice flour
  320 g tapioca flour
  900 ml warm water
Filling & Coconut Coating
  500 g gula melaka, melted and cooled to room temperature
  500 g fresh grated coconut
  1.50 tsp salt


Prepare the gula melaka, steam the sweet potato and grated coconut

In a steaming bowl, toss grated coconut and salt together. Steam it for 20 mins. Set aside to cool down to room temperature.


While the coconut is steaming, deskin the purple sweet potato and cut into 1-inch cube. Transfer into a steaming bowl and steam for 30 mins till the sweet potato has softened.


Pound gula melaka into bite-size pieces. Clingwrap and transfer to the chiller. #Tip: This will make it easier to wrap.

Mix to form the dough and wrap with gula melaka

Transfer sweet potato into the stand mixer bowl while it’s still warm and soft. Attach the K beater, beat it on low speed till it’s fully mashed.


Add in glutinous rice flour and tapioca flour. Beat on low speed till well mixed.


Remove the K beater attachment, attach the bread hook. While it’s kneading, pour in 300ml of warm water at a time. Knead till the dough is smooth and no longer sticks to your fingers. If the dough is too soft, add more glutinous rice flour. #Tip: Do not over knead the dough as it will be tough when cooked.


Cover the dough with a damp cloth and set aside for 15 mins.


Take gula melaka out from chiller and let it cool to room temperature before wrapping. #Tip: This will allow the gula melaka to melt quicker when it’s cooking.


Take 1kg of dough out from the mixer bowl. Keep the remaining in the stand mixer bowl, covered with a damp cloth.


Roll the dough into 20g balls each. Create an indent and add pieces of gula melaka into it. Pinch and roll into a ball again. #Tip: Do not make the dough too thin as it may break as it cooks.


Repeat the steps till all the 1kg dough are used up. Cook it before preparing the 2nd batch.

Boil the rice balls and coat with coconut

Boil 2L water. #Tip: Do not leave the dough out in the room temperature for too long as the gula melaka will leak out.


Add rolled balls into boiling water. Once the ball float onto the surface of the water, let it boil for another 30 seconds.


Remove using a sieve and transfer it to the steamed grated coconut immediately. #Tip: The ondeh ondeh will become sticky and hard to handle when it’s left in the room temperature without the coconut coating.

Assemble and ready to serve

Transfer it into a serving plate. Leave to cool and enjoy.